CN107400581A - A kind of winter jujube beer and its preparation technology - Google Patents
A kind of winter jujube beer and its preparation technology Download PDFInfo
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/11—Pteridophyta or Filicophyta (ferns)
- A61K36/12—Filicopsida or Pteridopsida
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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Abstract
The invention discloses a kind of winter jujube beer and its preparation technology,The not only nutrition with beer and taste,And with fresh and sweet winter jujube taste,Natural nutrition is discharged between lips and teeth,Color and luster is golden yellow,Crystal clear,Entrance is soft pure and honest,It is comfortable tasty and refreshing,All tastes are coordinated,Not only remain the original nutrition of beer and medical value,And pass through winter jujube and rhizome of cyrtomium,Eupatorium,Purslane,Selfheal,Sealwort,Reed rhizome,Synergy between the herbal raw materials such as radix glycyrrhizae,There is product antifatigue,Anti-aging,Strengthen body's immunity,Benefiting qi and nourishing blood,Reducing blood sugar and blood fat,Relieving mental strain and helping sleep,It is antitumor,The health-care efficacies such as liver protecting,It is high to be more particularly suitable for three,Obese people is drunk,Overcoming drinks beer easily causes obesity,Three high technological deficiencies,So as to promote the upgrading of fruit juice beer industrial transformation and supply side structural reform.
Description
Technical field
It is especially a kind of that there is antifatigue, anti-aging, enhancing the present invention relates to a kind of winter jujube beer and its preparation technology
Body's immunity, benefiting qi and nourishing blood, relieving mental strain and helping sleep, antitumor, liver protecting isoreactivity, and drunk suitable for fat, three high crowds
Functional form winter jujube compound health beer and its preparation technology, belong to bioengineering field.
Background technology
Beer is using fructus hordei germinatus, hops, water as primary raw material, is full of carbon dioxide through what the brew of yeast fermentation formed
Alcoholic strength low wine.Beer is rich in a variety of nutriments, there is carbohydrate, protein, amino acid, vitamin, mineral matter, and
Containing 8 kinds of amino acid needed by human, because its taste flavor is unique, turn into worldwide beverage.The hair of Chinese beer industry
Open up quickly, as the big Beer Brewage big country of the first in the world.Currently, with the raising of living standards of the people, consumer is increasingly
Focus on the class and quality of beer.
Fruit juice beer（Abbreviation fruit beer）Production typically add fruit juice or fruity flavor is brewageed and formed, the product is not only kept
The flavor characteristic of beer, while the flavor characteristic of its fruit is assigned again.Because fruit juice has nutritive value height, the soft nature of mouthfeel
The features such as, turn into the first choice of consumer.It is low using the fermenting and producing equipment and domestic abundant fruit resource, development cost of beer
It is honest and clean, resource, nutritious fruit juice beer, world's beverage trend is complied with, be customer demand beer to " low concentration, low
Alcohol, feature, fruit-flavor type " development is necessarily required to.Fruit juice beer is not only that consumer provides broader selection space,
And very big facilitation is played in the development to brewing industry, also compensate for the in short supply of China's brewing raw material, to promoting
The development of China's Fruit industry and beverage market is significant.
With the continuous improvement of living standards of the people, fruit juice beer is with its unique flavor, the deep green grass or young crops by consumer of mouthfeel
Look at, now domestic major beer company has begun to pay close attention to and produce fruit juice beer, but current production technology is still with by fruit juice
The technique for directly adding or being simply mixed fermentation, as the patent of invention of Patent No. 200710090320.0 discloses one kind by fruit juice
The fruit juice beer simply blent with beer；The patent of invention that number of patent application is 201210289650.3 discloses one kind will
The Black fruit beer that black fruit juice is prepared with brewer's wort mixed fermentation.Above-mentioned technique has that technique is simple, Bu Nengchong
The drawbacks such as health-care fruit juice effect are waved in distribution, and with the increase of China three height, obese people, how to develop a kind of high functionality fruit
Juice beer and turn into industry key common technology requirement suitable for the fruit juice beer that three high, obese people is drunk.
Winter jujube（Also known as tricolour amaranth, apple jujube, rock sugar jujube, northern Shandong winter jujube, Zhanhua winter jujube, Huanghua winter jujube）Belong to Rhamnaceae,
Zizyphus, it is one of north Shandong and high-quality late-maturing eats kind raw.Winter jujube eats that tasty, skin is crisp, fine and tender taste quality is splendid raw, is mesh
Top grade in preceding northern deciduous eats kind raw, and juice is more without slag, sweet delicate fragrance, soluble solid 35~38%, meat thickness core
Small, edible rate winter jujube is up to 96.1%.Winter jujube vegetal pole is enriched, must containing 19 kinds of human bodies such as asparatate, threonine, serine
The amino acid needed, total content 0.985mg/100g；Containing protein 1.65%, dietary fiber 2.3%, total reducing sugar 17.0%, general flavone
0.26%th, nicotinic acid 0.87mg/100g, carrotene 1.1mg/kg, vitamin B1 0.1mg/kg, vitamin B2 2.2mg/kg；Dimension
Raw plain C content is especially abundant, is 70 times of apple Vitamin C content up to 352mg/100g, 100 times of pears, golden jujube
20 times, there is the good reputation of " vitamin pill living ".In addition, winter-jujube fruit also containing more VitAVitE, potassium, sodium, iron,
The various trace elements such as copper, have keep capillary it is unimpeded, prevent the increased function of vascular wall fragility, for hypertension, artery
Atherosclerotic condition is effective in cure, there is anti-cancer.Nutritive value is the hat of all kinds of fruits, there is the title of " all kinds of fruits king ".
Winter jujube was planted in Northwest of Shandong and was rapidly developed in recent years, but because the fresh-keeping of dong jujube time is shorter, at present still
Based on eating raw.Short-termization of winter jujube caused winter jujube price constantly to decline in recent years, and winter, a large amount of winter jujubes were rotted, serious contusion
The plantation enthusiasm of orchard worker, makes the winter jujube industry in China face the risk of continuous atrophy.Although the winter jujube preservation technology in China
Achieve certain effect and applied to practice, but preserve for a long time costly, it is difficult to adapt to the need of winter jujube industrialized development
Ask, therefore develop the theme for being developed into China's winter jujube industry development that winter jujube report builds food, therefore the winter jujube beer of nutrition and health care
The development of wine is significant to promoting winter jujube industry development.
The content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, to meet the needs of market is to fruit juice beer, particularly meet it is three high,
The feature fruit-juice beer that obese people is drunk, the present invention provide a kind of winter jujube beer and its preparation technology, make fruit juice beer
Wine not only possesses peculiar flavour and the nutrition of beer, and possesses the health-care efficacy of winter jujube, it is often more important that produces fruit juice beer
Raw new health-care efficacy, the suitable population for expanding beer, change so as to promote fruit juice beer industrial transformation to upgrade and supply side structure
Leather.
The present invention is achieved through the following technical solutions above-mentioned technique effect：
A kind of winter jujube beer, it is characterised in that the brewing materials quality group of winter jujube beer turns into：50~85 parts of fructus hordei germinatus, wheat malt
10~25 parts, 5~10 parts of winter jujube, 3~5 parts of compound Chinese herb, 3~8 parts of hops；The raw material composition of wherein described compound Chinese herb
For：20~30 parts of rhizome of cyrtomium, 10~15 parts of eupatorium, 12~21 parts of purslane, 10~16 parts of selfheal, 8~12 parts of sealwort, reed rhizome 4
~6 parts, 5~8 parts of radix glycyrrhizae.
Further, as a preferred technical solution of the present invention, a kind of winter jujube beer, it is characterised in that the winter jujube
The brewing materials quality group of beer turns into：In 60~75 parts of fructus hordei germinatus, 15~20 parts of wheat malt, 6.5~8.5 parts of winter jujube, compound
3.8~4.6 parts of herbal medicine, 4.5~6.6 parts of hops；The raw material of wherein described compound Chinese herb forms：23~26 parts of rhizome of cyrtomium, wear
Blue 11~13 parts, 14.5~17 parts of purslane, 12~14 parts of selfheal, 9~11.2 parts of sealwort, 5.0~5.6 parts of reed rhizome, radix glycyrrhizae 6
~7 parts.
Further, as a preferred technical solution of the present invention, a kind of winter jujube beer, it is characterised in that the winter jujube beer
The brewing materials quality group of wine turns into：66 parts of fructus hordei germinatus, 17.5 parts of wheat malt, 7.5 parts of winter jujube, 4.2 parts of compound Chinese herb, hops
5.8 part；The raw material of wherein described compound Chinese herb forms：24.5 parts of rhizome of cyrtomium, 12 parts of eupatorium, 16 parts of purslane, selfheal 13
Part, 10 parts of sealwort, 5.3 parts of reed rhizome, 6.5 parts of radix glycyrrhizae.
The winter jujube is pre-processed as follows：It is enucleated after winter jujube is cleaned, is chopped into 5~8mm fragment, then steeps into dense
Spend for 5min in 0.01% potassium metabisulfite solution, be beaten after flushing, and 60 DEG C are carried out to Winter jujube juice, at 30min sterilization
Reason, the winter jujube residue after mashing are standby.
The compound Chinese herb is pre-processed as follows：The Chinese herbal medicine after the removal of impurity will be gone to crush, 40 mesh sieves are crossed, by above-mentioned
After the accurate compatibility of ratio, the pure water of 5 times of Chinese herbal medicine mass ratio is added, the winter jujube residue then added after mashing, is well mixed
2~3% cellulases, 1~2% zytase are added afterwards, and 30~60min, hydrolysis temperature control are digested under the conditions of ultrasonic assistant
System is at 40~50 DEG C, 300~500W of ultrasonic power；Then be inoculated with herbal raw material mass ratio 2~3% bacillus subtilis,
1~2% saccharomyces cerevisiae, 28~32 DEG C of temperature control fermentation, 2~3h under aerobic condition, sterilization enzyme inactivation after fermentation ends, filter to obtain medium-height grass
Medicine leaching liquor and residue.
The present invention provides a kind of winter jujube beer, and its production technology filter-is boiled including crushing-boiling-liquefaction-saccharification-
Boiling-fermentation-filtering-compounding-sterilization is canned, and it is concretely comprised the following steps：
（1）Crush：Crushed after fructus hordei germinatus and wheat malt are mixed in proportion, cross 40 mesh sieves；
（2）Boiling：3 times of pure water are added into mixed fructus hordei germinatus and wheat malt, soak more than 30min under the conditions of 60 DEG C,
Then boiling 30min;
（3）Liquefaction：Mash after boiling and Chinese herbal medicine residue are mixed, further pulp, Ran Houjia in tissue pulverizer
Enter 2% alpha-amylase, liquefy 30min under the conditions of 70 DEG C, is stirred in liquefaction, makes infuscated dilute liquid；
（4）Saccharification：PH to 4.5 is adjusted after liquefaction, 1.5% carbohydrase is added, stirring, 60 DEG C of constant temperature saccharification, enters every 10min
Iodine of row is picked up, until saccharification is complete, is warming up to 70~80 DEG C, is incubated 5~10min, saccharifying terminates；
（5）Filtering：The fermentation base wheat juice clear liquid that raw material after saccharification is filtered；
（6）Boil：60min is boiled under the conditions of 60~80 DEG C, kills microorganism, while adds hops, is precipitated after boiling, and from
So it is cooled to 8~10 DEG C；
（7）Fermentation：Zymotic fluid after cooling is transferred to fermentation tank, adds 1/2 Winter jujube juice and whole Chinese herbal medicine leaching liquors, stirring is equal
It is even, brewer's yeast is inoculated with, filtrated air 10min is first passed through, breeds brewer's yeast, then 8~10 DEG C of keeping temperature, primary fermentation
10~18h, 10~15 DEG C are warming up to, into main fermentation stage, pressure maintains 0.02mpa, ferments 10~15 days, fermentation process
In every 12h determine pol, to pol be 2.5 when main fermentation terminate, be cooled to 5~8 DEG C, into the after fermentation stage, and be inoculated with
Bifidobacterium bifidum, ferment 5~8 days, diacetyl content is detected daily, as the near 0.05mg/L of diacetyl content, to zymotic fluid
Carry out being cooled to 0~2 DEG C, store 10~15 days；
（8）Filtering：Wine after fermentation is filtered, filtering is divided into coarse filtration and the step of refined filtration two is completed, and coarse filtration is mainly filtered off except big
Granule foreign, refined filtration mainly filter suspension and macromolecular substances, further improve the transparency of filtering accuracy and wine；
（9）Compounding：Beer after filtering and remaining 1/2 Winter jujube juice are compounded, beer is rich in Winter jujube juice taste；
（10）Sterilize canned：Beer after compounding carries out aseptic canning after pasteurize and winter jujube beer is made.
Above-mentioned steps（2）Middle boiling temperature control is at 121 DEG C.
Above-mentioned steps（6）In hops be sprinkled into points for 3~5 times, wheat clarification of juice degree is high on this condition, while is advantageous to carry
High beer holds bubble.
Above-mentioned steps（7）The addition of middle brewer's yeast is 0.2~0.6%, the addition of bifidobacterium bifidum for 0.05~
0.1%。
The invention provides a kind of winter jujube beer and its production technology, wherein the wort concentration of winter jujube beer 10~
12 °, alcohol concentration is 3.5% or so, diacetyl content≤0.05mg/L, sugar-free extract >=30.3g/L；Winter jujube beer not only has
Have nutrition and the taste of beer, and with fresh and sweet winter jujube taste, release natural nutrition between lips and teeth, color and luster for it is golden yellow,
Crystal clear, entrance are soft pure and honest, and comfortable tasty and refreshing, all tastes are coordinated, and not only remain the original nutrition of beer and medical value, and
And by the synergy between the herbal raw material such as winter jujube and rhizome of cyrtomium, eupatorium, purslane, selfheal, sealwort, reed rhizome, radix glycyrrhizae,
Make product more eutrophy health-care efficacy.
The present invention provides a kind of winter jujube beer and its preparation technology, the product of wherein winter jujube beer have it is antifatigue, delay
Aging, enhancing body's immunity, benefiting qi and nourishing blood, relieving mental strain and helping sleep, antitumor, liver protecting and other effects, be more particularly suitable for it is three high,
Obese people is drunk, and overcoming drinks beer easily causes fat, three high technological deficiencies；The Transformation Application of the present invention is not only
Drinks consumption result can be changed, meet the needs of people is to health-care food, be beneficial to national health, and can be with
It is high-valued to make full use of winter jujube resource, it is advantageously implemented the higher value application of winter jujube resource.
The present invention provides a kind of winter jujube beer, carries out the toxicology test of winter jujube beer by animal experiment and security is commented
Valency.Chmice acute Oral toxicity result of the test shows that this winter jujube beer is more than high agent to the oral maximum tolerated dose of chmice acute
Amount group 75mg/kg bw；Two experiment knots of genetic toxicity test mouse marrow cell micro nuclear test and mouse inbred strain
Fruit is feminine gender, shows the winter jujube beer without mutagenesis；From rat 30d feeding trials, the behavior of rat sign is normal,
Figure's health, blood and blood parameters also change without exception, therefore 75mg/kg bw dosage（The 150 of human body recommended amounts
Times）Belong to safe dose；Genetic toxicity test and rat 30d feeding trial results are feminine gender, it is thus determined that this winter jujube beer
Belong to nontoxic based food, people can be eaten with safe and secure.
The present invention provides a kind of winter jujube beer and its preparation technology, compared with prior art, has following significant advantage：
（1）The present invention prepares winter jujube health-care beer by using winter jujube and Chinese herbal medicine by zymotechnique, the product significantly improved
Health-care efficacy, not only remains the nutritive value of beer, and by winter jujube and rhizome of cyrtomium, eupatorium, purslane, selfheal, sealwort,
Synergy between the herbal raw materials such as reed rhizome, radix glycyrrhizae, makes product more eutrophy health-care efficacy, product have it is antifatigue, prolong
The health-care efficacies such as slow aging, enhancing body's immunity, benefiting qi and nourishing blood, relieving mental strain and helping sleep, antitumor, liver protecting；
（2）Fermentation beer science compounding winter jujube, rhizome of cyrtomium, eupatorium, purslane, selfheal, sealwort, reed rhizome, radix glycyrrhizae, different medium-height grass
Property of medicine taste is different, and effect has a complicated interaction relationship there is huge difference after the combination of different Chinese herbal medicines, and in
Proportioning between herbal medicine is closer, and different ratio will also make monarch relation that substantial change occur, so that compound
Material alterations occurs for the relation of Chinese herbal medicine.By there is complicated interaction relationship in the application, by rationally matching somebody with somebody to each other
Than making the relation of winter jujube beer that material alterations occur, being obviously improved the health-care efficacy of winter jujube beer, result of the test shows the winter
The TAC of jujube beer reaches 432.06U/mL, and winter jujube or a kind of herbal raw material are only added under the conditions of same process
The total antioxidation sum of beer be only 377.26U/mL, achieve 1+1>2 technique effect；
（3）The present invention has fully squeezed the nutritional value component in raw material by multistep circulating disposal process, wherein：1. winter jujube
Later half of squeezing the juice Winter jujube juice and malt amylase liquid co-fermentation, half Winter jujube juice are directly appended in the winter jujube beer after fermentation,
Both the taste of winter jujube beer had been ensure that, the nutriment in winter jujube is further degraded or closed further through the zymotechnique of microorganism
Into it is achieved thereby that traditional fruit juice assembled alcoholic drinks and fruit juice fermentation wine merge, the residue after winter jujube is squeezed the juice adds in Chinese herbal medicine
Row fermentation extraction, makes the further dissolution of the active material in winter jujube；2. herbal raw material first by ultrasonic assistant extraction and
After the extraction of complex microorganism mixed fungus fermentation, residue carries out diastatic fermentation processing again with malt, and result of the test shows living in Chinese herbal medicine
The extraction rate reached of property polysaccharide is to 99.03%, the extraction rate reached of saponin to 97.44%；
（4）The application beer fermentation fermentation process be divided into before, main, rear three steps temperature controlled fermentation, shorten beer compared with prior art
The wine fermentation time；Especially in the after fermentation stage, bifidobacterium bifidum is with the addition of, significantly reduces Diacetyl in Beer content,
Improve the healthy nutritive value of winter jujube beer product；
（5）Animal test results show that gavage the application product will not cause the significant changes of blood glucose, blood fat and blood pressure, and have
There are certain reducing blood lipid, hypoglycemic effect, so as to illustrate that the application product is suitable to three height, obese people is drunk, overcome drink
Easily cause fat, three high technological deficiencies with beer.
Embodiment
Embodiment 1
A kind of winter jujube beer, is made by the steps：
（1）Dispensing：In 5.8 parts of 66 parts of fructus hordei germinatus, 17.5 parts of wheat malt, 7.5 parts of winter jujube, 4.2 parts of compound Chinese herb, hops ratios
Accurate feed proportioning；The raw material of wherein described compound Chinese herb forms：24.5 parts of rhizome of cyrtomium, 12 parts of eupatorium, 16 parts of purslane, selfheal
13 parts, 10 parts of sealwort, 5.3 parts of reed rhizome, 6.5 parts of radix glycyrrhizae；
（2）Winter jujube is squeezed the juice：It is enucleated after winter jujube is cleaned, is chopped into 5~8mm fragment, it is that 0.01% weighting is sub- then to steep into concentration
5min in potassium sulfate solution, it is beaten after flushing, and 60 DEG C, 30min sterilization processing is carried out to Winter jujube juice, the winter jujube after mashing is residual
Slag is standby；
（3）Chinese herbal medicine pre-processes：The Chinese herbal medicine after the removal of impurity will be gone to crush, 40 mesh sieves are crossed, according to the above ratio after accurate compatibility, add
Enter the pure water of 5 times of Chinese herbal medicine mass ratio, the winter jujube residue then added after mashing, 2.5% cellulose is added after well mixed
Enzyme, 1.5% zytase, 30~60min is digested under the conditions of ultrasonic assistant, hydrolysis temperature control is at 40~50 DEG C, ultrasonic wave
300~500W of power；Then bacillus subtilis, 1.5% saccharomyces cerevisiae of herbal raw material mass ratio 2.5% are inoculated with, aerobic
Under the conditions of 28~32 DEG C of temperature control, 2~3h of fermentation, sterilization enzyme inactivation after fermentation ends, filter to obtain Chinese herbal medicine leaching liquor and residue；
（4）Crush：Crushed after fructus hordei germinatus and wheat malt are mixed in proportion, cross 40 mesh sieves；
（5）Boiling：3 times of pure water are added into mixed fructus hordei germinatus and wheat malt, soak more than 30min under the conditions of 60 DEG C,
Then boiling 30min;
（6）Liquefaction：Mash after boiling and Chinese herbal medicine residue are mixed, further pulp, Ran Houjia in tissue pulverizer
Enter 2% alpha-amylase, liquefy 30min under the conditions of 70 DEG C, is stirred in liquefaction, makes infuscated dilute liquid；
（7）Saccharification：PH to 4.5 is adjusted after liquefaction, 1.5% carbohydrase is added, stirring, 60 DEG C of constant temperature saccharification, enters every 10min
Iodine of row is picked up, until saccharification is complete, is warming up to 70~80 DEG C, is incubated 5~10min, saccharifying terminates；
（8）Filtering：The fermentation base wheat juice clear liquid that raw material after saccharification is filtered；
（9）Boil：60min is boiled under the conditions of 60~80 DEG C, kills microorganism, while adds hops, is precipitated after boiling, and from
So it is cooled to 8~10 DEG C；
（10）Fermentation：Zymotic fluid after cooling is transferred to fermentation tank, adds 1/2 Winter jujube juice and whole Chinese herbal medicine leaching liquors, stirring
Uniformly, brewer's yeast is inoculated with, inoculum concentration 0.4%, filtrated air 10min is first passed through, breeds brewer's yeast, then keeps temperature
8~10 DEG C of degree, 10~18h of primary fermentation, is warming up to 10~15 DEG C, and into main fermentation stage, pressure maintains 0.02mpa, fermentation
10~15 days, pol is determined every 12h in fermentation process, when to pol being 2.5 main fermentation terminate, be cooled to 5~8 DEG C, enter
The after fermentation stage, and bifidobacterium bifidum is inoculated with, inoculum concentration 0.08%, ferment 5~8 days, detect diacetyl content daily, when
The near 0.05mg/L of diacetyl content, zymotic fluid is carried out to be cooled to 0~2 DEG C, stored 10~15 days；
（11）Filtering：Wine after fermentation is filtered, filtering is divided into coarse filtration and the step of refined filtration two is completed, and coarse filtration is mainly filtered off except big
Granule foreign, refined filtration mainly filter suspension and macromolecular substances, further improve the transparency of filtering accuracy and wine；
（12）Compounding：Beer after filtering and remaining 1/2 Winter jujube juice are compounded, beer is rich in Winter jujube juice taste；
（13）Sterilize canned：Beer after compounding carries out aseptic canning after pasteurize and winter jujube beer is made.
Embodiment 2
A kind of winter jujube beer, is made by the steps：
（1）Dispensing：By 75 parts of fructus hordei germinatus, 15 parts of wheat malt, 8.5 parts of winter jujube, 3.8 parts of compound Chinese herb, 6.6 parts of hops；Wherein
The raw material of the compound Chinese herb forms：26 parts of rhizome of cyrtomium, 11 parts of eupatorium, 17 parts of purslane, 12 parts of selfheal, sealwort 11.2
7 parts of part, 5.0 parts of reed rhizome, radix glycyrrhizae ratio accurate feed proportionings；
（2）Winter jujube is squeezed the juice：It is enucleated after winter jujube is cleaned, is chopped into 5~8mm fragment, it is that 0.01% weighting is sub- then to steep into concentration
5min in potassium sulfate solution, it is beaten after flushing, and 60 DEG C, 30min sterilization processing is carried out to Winter jujube juice, the winter jujube after mashing is residual
Slag is standby；
（3）Chinese herbal medicine pre-processes：The Chinese herbal medicine after the removal of impurity will be gone to crush, 40 mesh sieves are crossed, according to the above ratio after accurate compatibility, add
Enter the pure water of 5 times of Chinese herbal medicine mass ratio, the winter jujube residue then added after mashing, 2.5% cellulose is added after well mixed
Enzyme, 1.5% zytase, 30~60min is digested under the conditions of ultrasonic assistant, hydrolysis temperature control is at 40~50 DEG C, ultrasonic wave
300~500W of power；Then bacillus subtilis, 1.5% saccharomyces cerevisiae of herbal raw material mass ratio 2.5% are inoculated with, aerobic
Under the conditions of 28~32 DEG C of temperature control, 2~3h of fermentation, sterilization enzyme inactivation after fermentation ends, filter to obtain Chinese herbal medicine leaching liquor and residue；
（4）Crush：Crushed after fructus hordei germinatus and wheat malt are mixed in proportion, cross 40 mesh sieves；
（5）Boiling：3 times of pure water are added into mixed fructus hordei germinatus and wheat malt, soak more than 30min under the conditions of 60 DEG C,
Then boiling 30min;
（6）Liquefaction：Mash after boiling and Chinese herbal medicine residue are mixed, further pulp, Ran Houjia in tissue pulverizer
Enter 2% alpha-amylase, liquefy 30min under the conditions of 70 DEG C, is stirred in liquefaction, makes infuscated dilute liquid；
（7）Saccharification：PH to 4.5 is adjusted after liquefaction, 1.5% carbohydrase is added, stirring, 60 DEG C of constant temperature saccharification, enters every 10min
Iodine of row is picked up, until saccharification is complete, is warming up to 70~80 DEG C, is incubated 5~10min, saccharifying terminates；
（8）Filtering：The fermentation base wheat juice clear liquid that raw material after saccharification is filtered；
（9）Boil：60min is boiled under the conditions of 60~80 DEG C, kills microorganism, while adds hops, is precipitated after boiling, and from
So it is cooled to 8~10 DEG C；
（10）Fermentation：Zymotic fluid after cooling is transferred to fermentation tank, adds 1/2 Winter jujube juice and whole Chinese herbal medicine leaching liquors, stirring
Uniformly, brewer's yeast is inoculated with, inoculum concentration 0.4%, filtrated air 10min is first passed through, breeds brewer's yeast, then keeps temperature
8~10 DEG C of degree, 10~18h of primary fermentation, is warming up to 10~15 DEG C, and into main fermentation stage, pressure maintains 0.02mpa, fermentation
10~15 days, pol is determined every 12h in fermentation process, when to pol being 2.5 main fermentation terminate, be cooled to 5~8 DEG C, enter
The after fermentation stage, and bifidobacterium bifidum is inoculated with, inoculum concentration 0.08%, ferment 5~8 days, detect diacetyl content daily, when
The near 0.05mg/L of diacetyl content, zymotic fluid is carried out to be cooled to 0~2 DEG C, stored 10~15 days；
（11）Filtering：Wine after fermentation is filtered, filtering is divided into coarse filtration and the step of refined filtration two is completed, and coarse filtration is mainly filtered off except big
Granule foreign, refined filtration mainly filter suspension and macromolecular substances, further improve the transparency of filtering accuracy and wine；
（12）Compounding：Beer after filtering and remaining 1/2 Winter jujube juice are compounded, beer is rich in Winter jujube juice taste；
（13）Sterilize canned：Beer after compounding carries out aseptic canning after pasteurize and winter jujube beer is made.
Embodiment 3
A kind of winter jujube beer, is made by the steps：
（1）Dispensing：By 60 parts of fructus hordei germinatus, 20 parts of wheat malt, 6.5 parts of winter jujube, 4.6 parts of compound Chinese herb, 4.5~6.6 parts of hops；
The raw material of wherein described compound Chinese herb forms：23 parts of rhizome of cyrtomium, 13 parts of eupatorium, 14.5 parts of purslane, 14 parts of selfheal, sealwort
9 parts, 5.6 parts of reed rhizome, 6 parts of ratio accurate feed proportionings of radix glycyrrhizae；
（2）Winter jujube is squeezed the juice：It is enucleated after winter jujube is cleaned, is chopped into 5~8mm fragment, it is that 0.01% weighting is sub- then to steep into concentration
5min in potassium sulfate solution, it is beaten after flushing, and 60 DEG C, 30min sterilization processing is carried out to Winter jujube juice, the winter jujube after mashing is residual
Slag is standby；
（3）Chinese herbal medicine pre-processes：The Chinese herbal medicine after the removal of impurity will be gone to crush, 40 mesh sieves are crossed, according to the above ratio after accurate compatibility, add
Enter the pure water of 5 times of Chinese herbal medicine mass ratio, the winter jujube residue then added after mashing, 2.5% cellulose is added after well mixed
Enzyme, 1.5% zytase, 30~60min is digested under the conditions of ultrasonic assistant, hydrolysis temperature control is at 40~50 DEG C, ultrasonic wave
300~500W of power；Then bacillus subtilis, 1.5% saccharomyces cerevisiae of herbal raw material mass ratio 2.5% are inoculated with, aerobic
Under the conditions of 28~32 DEG C of temperature control, 2~3h of fermentation, sterilization enzyme inactivation after fermentation ends, filter to obtain Chinese herbal medicine leaching liquor and residue；
（4）Crush：Crushed after fructus hordei germinatus and wheat malt are mixed in proportion, cross 40 mesh sieves；
（5）Boiling：3 times of pure water are added into mixed fructus hordei germinatus and wheat malt, soak more than 30min under the conditions of 60 DEG C,
Then boiling 30min;
（6）Liquefaction：Mash after boiling and Chinese herbal medicine residue are mixed, further pulp, Ran Houjia in tissue pulverizer
Enter 2% alpha-amylase, liquefy 30min under the conditions of 70 DEG C, is stirred in liquefaction, makes infuscated dilute liquid；
（7）Saccharification：PH to 4.5 is adjusted after liquefaction, 1.5% carbohydrase is added, stirring, 60 DEG C of constant temperature saccharification, enters every 10min
Iodine of row is picked up, until saccharification is complete, is warming up to 70~80 DEG C, is incubated 5~10min, saccharifying terminates；
（8）Filtering：The fermentation base wheat juice clear liquid that raw material after saccharification is filtered；
（9）Boil：60min is boiled under the conditions of 60~80 DEG C, kills microorganism, while adds hops, is precipitated after boiling, and from
So it is cooled to 8~10 DEG C；
（10）Fermentation：Zymotic fluid after cooling is transferred to fermentation tank, adds 1/2 Winter jujube juice and whole Chinese herbal medicine leaching liquors, stirring
Uniformly, brewer's yeast is inoculated with, inoculum concentration 0.4%, filtrated air 10min is first passed through, breeds brewer's yeast, then keeps temperature
8~10 DEG C of degree, 10~18h of primary fermentation, is warming up to 10~15 DEG C, and into main fermentation stage, pressure maintains 0.02mpa, fermentation
10~15 days, pol is determined every 12h in fermentation process, when to pol being 2.5 main fermentation terminate, be cooled to 5~8 DEG C, enter
The after fermentation stage, and bifidobacterium bifidum is inoculated with, inoculum concentration 0.08%, ferment 5~8 days, detect diacetyl content daily, when
The near 0.05mg/L of diacetyl content, zymotic fluid is carried out to be cooled to 0~2 DEG C, stored 10~15 days；
（11）Filtering：Wine after fermentation is filtered, filtering is divided into coarse filtration and the step of refined filtration two is completed, and coarse filtration is mainly filtered off except big
Granule foreign, refined filtration mainly filter suspension and macromolecular substances, further improve the transparency of filtering accuracy and wine；
（12）Compounding：Beer after filtering and remaining 1/2 Winter jujube juice are compounded, beer is rich in Winter jujube juice taste；
（13）Sterilize canned：Beer after compounding carries out aseptic canning after pasteurize and winter jujube beer is made.
Embodiment 4 verifies the application winter jujube beer anti-fatigue health efficacy using zoopery
Animal experiment method：Mouse is randomly divided into 7 groups, every group 20, is respectively:That is control group, the test group of embodiment 1, reality
Apply the test group of example 2, the test group of embodiment 3,1 group of control（Herbal raw material is substituted with winter jujube, and raw material total number and preparation technology are same
Embodiment 1）, control 2 groups（Winter jujube is substituted with herbal raw material, and raw material total number and preparation technology are the same as embodiment 1）, control 3 groups
（Bifidobacterium bifidum is not added in beer fermentation technique, remaining is the same as embodiment 1）；Each group animal is through gastric infusion, animal subject
By 20mL kg-1Dosage give tested material, blank group gives the physiological saline of isometric(al)；Administered volume is 0.2mL/
10g, continuous gavage 28d, every group carries out Loaned swimming test respectively, determines serum urea nitrogen（BUN）, blood lactase acid（BLA）And breast
Acidohydrogenase（LDH）, liver/muscle glycogen（LG/MG）Biochemical indicator and measure liver organization oxidative stress index level；
Mice burden swimming is tested：After last gastric infusion 30min, 5% sheet lead in mouse tail load relative to body weight, put
The swimming with a load attached to the body in the swimming trunk of (25 ± 2) DEG C, the depth of water are not less than 30cm, are constantly gently agitated for the water surface and are allowed to not stop to move about, with
Mouse, which is swum, to go deep into 10s in water to head and not to refloat end, and mouse is recorded from the swimming entered when water to tired power exhausts with stopwatch
Time；
Mouse liver assessment of indices：After last gastric infusion 30min, mouse is put in not swimming with a load attached to the body 30min in swimming trunk, water
Warm (25 ± 2) DEG C, rest 1h eyeballs take after blood cervical vertebra to put to death mouse solution takes after fresh liver is rinsed with physiological saline and used immediately
Filter paper, which blots, weighs and calculates liver index:Liver index（%）=（Liver mass/body weight）×100；
The antifatigue index determining of mice serum BUN, BLA and LDH：Mouse liver assessment of indices item eyeball of mouse takes blood, blood sample
Product centrifuge 10min to separate serum with 3500r/min.Determine BUN, BLA, LDH level respectively with kit；
Mouse LG and MG are determined：Mouse liver assessment of indices item eyeball puts to death mouse after taking blood, takes fresh liver and mouse thigh
After inner side muscle sample is rinsed with physiological saline, filter paper blots, and weighs 75,85mg tissue samples respectively by mass volume ratio 1:3
Alkali lye hydrolysis is added, boiling water bath 20min, flowing water cooling, carries out glycogen kit measurement；
Mouse liver tissue SOD, MDA and GSH oxidative stress index determinings：Mouse liver assessment of indices item eyeball is put to death after taking blood
Mouse, take fresh liver under ice bath state by solid-liquid ratio 1:9 bath physiological saline on the rocks, grinding are prepared into 10% homogenised tissue liquid,
4200r/min centrifuges 10min at 4 DEG C, takes SOD, MDA and GSH in supernatant kit measurement hepatic homogenate horizontal；
Influence of the winter jujube beer of table 1 to the mice burden swimming time
| Group | Walking weight load（s） |
| Control group | 1259.35±219.54 |
| The test group of embodiment 1 | 3012.55±188.36** |
| The test group of embodiment 2 | 2986.24±205.19** |
| The test group of embodiment 3 | 2854.90±262.21** |
| Compare 1 group | 1634.28±193.73* |
| Compare 2 groups | 2227.39±228.87* |
| Compare 3 groups | 2513.87±281.37* |
Influence of the winter jujube beer of table 2 to mouse liver index variation situation
| Group | Liver index（%） |
| Control group | 6.45±0.23 |
| The test group of embodiment 1 | 7.24±0.14** |
| The test group of embodiment 2 | 7.11±0.16** |
| The test group of embodiment 3 | 7.08±0.21** |
| Compare 1 group | 6.61±0.25 |
| Compare 2 groups | 6.76±0.31* |
| Compare 3 groups | 6.87±0.27* |
Influence of the winter jujube beer of table 3 to mice serum BUN, BLA and LDH situations of change after motion
| Group | BUN（μmol/L） | BLA（mmol/L） | LDH（U/L） |
| Control group | 9.47±0.55 | 36.28±2.11 | 192.45±25.83 |
| The test group of embodiment 1 | 7.08±0.86** | 25.17±1.91** | 238.57±20.22** |
| The test group of embodiment 2 | 7.21±0.93** | 25.93±2.02** | 231.89±22.31** |
| The test group of embodiment 3 | 7.39±1.01** | 26.07±2.37** | 229.27±28.24** |
| Compare 1 group | 9.12±1.56 | 33.19±2.92 | 200.43±21.44 |
| Compare 2 groups | 8.38±1.26* | 30.16±2.45* | 206.26±20.15* |
| Compare 3 groups | 8.05±0.93* | 28.84±1.76** | 222.05±28.21* |
Influence of the winter jujube beer of table 4 to mouse MG and LG situation of change after motion
| Group | MG（mg/g） | LG（mg/g） |
| Control group | 1.70±0.25 | 12.17±1.22 |
| The test group of embodiment 1 | 1.97±0.16* | 16.02±1.31** |
| The test group of embodiment 2 | 1.94±0.23* | 15.93±1.58** |
| The test group of embodiment 3 | 1.90±0.20* | 15.82±1.62** |
| Compare 1 group | 1.74±0.15 | 13.08±1.83 |
| Compare 2 groups | 1.81±0.26 | 14.13±1.36* |
| Compare 3 groups | 1.91±0.22* | 15.92±1.54** |
Influence of the winter jujube beer of table 5 to SOD, MDA and GSH situation of change in mouse liver tissue after motion
| Group | SOD（U/mg） | MDA（nmmol/mg） | GSH（μmol/mg） |
| Control group | 222.88±23.44 | 10.39±0.10 | 428.93±63.87 |
| The test group of embodiment 1 | 344.19±21.08** | 7.35±0.09** | 651.86±49.32** |
| The test group of embodiment 2 | 338.29±25.06** | 7.43±0.14** | 628.48±71.56** |
| The test group of embodiment 3 | 331.34±30.17** | 7.52±0.17** | 618.11±60.32** |
| Compare 1 group | 251.93±27.69 | 9.71±0.22 | 489.28±53.04 |
| Compare 2 groups | 278.29±31.32* | 9.35±0.25* | 553.67±72.29* |
| Compare 3 groups | 299.35±30.28* | 8.66±0.36** | 594.35±47.26* |
Above-mentioned result of the test shows that the application winter jujube beer has the health-care effect of preferable anti-aging, and result of the test indicates
The health-care efficacy of product can be significantly reduced by changing herbal raw material composition or zymotechnique.
Above example is merely to illustrate technical scheme, rather than is limited；Although with reference to foregoing reality
Example is applied to being described in detail by invention, but for the person of ordinary skill of the art, still can be to foregoing reality
Apply the technical scheme described in example to modify, or equivalent substitution is carried out to which part technical characteristic；And to these modifications
Or replace, the essence of appropriate technical solution is departed from the spirit and scope of claimed technical solution of the invention.
Claims (9)
1. a kind of winter jujube beer, it is characterised in that the brewing materials quality group of winter jujube beer turns into：50~85 parts of fructus hordei germinatus, wheat
10~25 parts of bud, 5~10 parts of winter jujube, 3~5 parts of compound Chinese herb, 3~8 parts of hops；The raw material group of wherein described compound Chinese herb
Turn into：20~30 parts of rhizome of cyrtomium, 10~15 parts of eupatorium, 12~21 parts of purslane, 10~16 parts of selfheal, 8~12 parts of sealwort, reed rhizome
4~6 parts, 5~8 parts of radix glycyrrhizae.
A kind of 2. winter jujube beer according to claim 1, it is characterised in that the brewing materials quality group of the winter jujube beer
Turn into：60~75 parts of fructus hordei germinatus, 15~20 parts of wheat malt, 6.5~8.5 parts of winter jujube, 3.8~4.6 parts of compound Chinese herb, hops
4.5~6.6 parts；The raw material of wherein described compound Chinese herb forms：23~26 parts of rhizome of cyrtomium, 11~13 parts of eupatorium, purslane
14.5~17 parts, 12~14 parts of selfheal, 9~11.2 parts of sealwort, 5.0~5.6 parts of reed rhizome, 6~7 parts of radix glycyrrhizae.
A kind of 3. winter jujube beer according to claim 1, it is characterised in that the brewing materials quality group of the winter jujube beer
Turn into：66 parts of fructus hordei germinatus, 17.5 parts of wheat malt, 7.5 parts of winter jujube, 4.2 parts of compound Chinese herb, 5.8 parts of hops；Wherein described compound
The raw material of Chinese herbal medicine forms：24.5 parts of rhizome of cyrtomium, 12 parts of eupatorium, 16 parts of purslane, 13 parts of selfheal, 10 parts of sealwort, reed rhizome 5.3
Part, 6.5 parts of radix glycyrrhizae.
4. the winter jujube beer according to claim 1-3, it is characterised in that the winter jujube is pre-processed as follows：Winter jujube is washed
It is enucleated after net, is chopped into 5~8mm fragment, concentration is then steeped for 5min in 0.01% potassium metabisulfite solution, after flushing
Mashing, and 60 DEG C, 30min sterilization processing are carried out to Winter jujube juice, the winter jujube residue after mashing is standby.
5. the winter jujube beer according to claim 1-3, it is characterised in that the compound Chinese herb is pre-processed as follows：Will
The Chinese herbal medicine gone after the removal of impurity crushes, and crosses 40 mesh sieves, according to the above ratio after accurate compatibility, adds the pure of 5 times of Chinese herbal medicine mass ratio
Water purification, the winter jujube residue then added after mashing, 2~3% cellulases, 1~2% zytase are added after being well mixed, super
30~60min is digested under sound wave subsidiary conditions, hydrolysis temperature control is at 40~50 DEG C, 300~500W of ultrasonic power；Then connect
The bacillus subtilis of kind herbal raw material mass ratio 2~3%, 1~2% saccharomyces cerevisiae, 28~32 DEG C of temperature control under aerobic condition
Ferment 2~3h, sterilization enzyme inactivation after fermentation ends, filters to obtain Chinese herbal medicine leaching liquor and residue.
6. the winter jujube beer according to claim 1-3, it is characterised in that the production technology of this winter jujube beer includes powder
Broken-boiling-liquefaction-saccharification-filter-boil-ferment-filter-compound-is sterilized canned, and it is concretely comprised the following steps：
（1）Crush：Crushed after fructus hordei germinatus and wheat malt are mixed in proportion, cross 40 mesh sieves；
（2）Boiling：3 times of pure water are added into mixed fructus hordei germinatus and wheat malt, soak more than 30min under the conditions of 60 DEG C,
Then boiling 30min;
（3）Liquefaction：Mash after boiling and Chinese herbal medicine residue are mixed, further pulp, Ran Houjia in tissue pulverizer
Enter 2% alpha-amylase, liquefy 30min under the conditions of 70 DEG C, is stirred in liquefaction, makes infuscated dilute liquid；
（4）Saccharification：PH to 4.5 is adjusted after liquefaction, 1.5% carbohydrase is added, stirring, 60 DEG C of constant temperature saccharification, enters every 10min
Iodine of row is picked up, until saccharification is complete, is warming up to 70~80 DEG C, is incubated 5~10min, saccharifying terminates；
（5）Filtering：The fermentation base wheat juice clear liquid that raw material after saccharification is filtered；
（6）Boil：60min is boiled under the conditions of 60~80 DEG C, kills microorganism, while adds hops, is precipitated after boiling, and from
So it is cooled to 8~10 DEG C；
（7）Fermentation：Zymotic fluid after cooling is transferred to fermentation tank, adds 1/2 Winter jujube juice and whole Chinese herbal medicine leaching liquors, stirring is equal
It is even, brewer's yeast is inoculated with, filtrated air 10min is first passed through, breeds brewer's yeast, then 8~10 DEG C of keeping temperature, primary fermentation
10~18h, 10~15 DEG C are warming up to, into main fermentation stage, pressure maintains 0.02mpa, ferments 10~15 days, fermentation process
In every 12h determine pol, to pol be 2.5 when main fermentation terminate, be cooled to 5~8 DEG C, into the after fermentation stage, and be inoculated with
Bifidobacterium bifidum, ferment 5~8 days, diacetyl content is detected daily, as the near 0.05mg/L of diacetyl content, to zymotic fluid
Carry out being cooled to 0~2 DEG C, store 10~15 days；
（8）Filtering：Wine after fermentation is filtered, filtering is divided into coarse filtration and the step of refined filtration two is completed, and coarse filtration is mainly filtered off except big
Granule foreign, refined filtration mainly filter suspension and macromolecular substances, further improve the transparency of filtering accuracy and wine；
（9）Compounding：Beer after filtering and remaining 1/2 Winter jujube juice are compounded, beer is rich in Winter jujube juice taste；
（10）Sterilize canned：Beer after compounding carries out aseptic canning after pasteurize and winter jujube beer is made.
A kind of 7. winter jujube beer according to claim 6, it is characterised in that step in the production technology（2）Middle boiling temperature
Degree control is at 121 DEG C.
A kind of 8. winter jujube beer according to claim 6, it is characterised in that step in the production technology（6）In hops
Divide 3~5 times and be sprinkled into.
A kind of 9. winter jujube beer according to claim 6, it is characterised in that step in the production technology（7）Middle beer ferment
Female addition is 0.2~0.6%, and the addition of bifidobacterium bifidum is 0.05~0.1%.
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| CN108753508A (en) * | 2018-05-31 | 2018-11-06 | 贵州乔纳斯啤酒有限公司 | A kind of lily beer and preparation method thereof |
| CN109486572A (en) * | 2018-07-13 | 2019-03-19 | 滨州职业学院 | A kind of brewing method of winter jujube, dendrobium nobile beer |
| CN109554253A (en) * | 2018-07-13 | 2019-04-02 | 滨州职业学院 | A kind of brewing method of winter jujube, fructus lycii craft beer |
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